- 3 Tbs. extra-virgin olive oil
- 1/2 lb. chorizo, cut into small dice
- 1 large onion, thinly sliced
- 8 large eggs
- 1/2 cup whole milk
- 1 Tbs. all-purpose flour
- 1-1/2 tsp. kosher salt
- Freshly ground pepper
- 1/2 lb. kale, trimmed, cooked until tender in salted water, squeezed dry, and coarsely chopped
- 1/2 tsp Spanish paprika (pimentón)
“In a 10-inch ovenproof anodized aluminum or nonstick skillet, heat 1 Tbs. olive oil over medium heat. Add the chorizo and onions and cook, stirring frequently, until the chorizo is browned and the onions are tender. Let the mixture cool slightly (it can be warm when added to the eggs, but not piping hot).
“Heat the oven to 350°F. In a bowl, whisk the eggs with the whole milk, flour (don’t worry if the flour forms small lumps), salt, and several grinds of pepper. Combine the chorizo, onions, kale, and pimentón with the egg mixture, folding them in gently.
“Wipe out the skillet, add the remaining 2 Tbs. olive oil and return it to medium heat. When the oil is hot, add the egg mixture, spreading everything evenly. Reduce the heat to low, cover, and cook until the eggs are set about 1 inch in from the sides of the pan, 8 to 12 minutes.Uncover the pan and transfer the frittata to the oven. Bake until the top is puffed and completely set, 15 to 25 minutes more.
“Remove the pan from the oven and run a rubber spatula around the sides of the pan to loosen the frittata. Slip it out of the pan and onto a cutting board. Let the frittata cool for at least 10 minutes before cutting. Serve warm or at room temperature.”